First Week of School, Done! + Fiery Pesto Sauce Recipe

This week we welcomed our new fifth graders to KIPP Academy of Opportunity. They are a bubbly bunch of kids. Despite their 10,000 questions, we love them and are so happy to have them at our school! This week was busy at school, but I was able to run some unexpected mileage (thanks to my marathon training husband) and cook some yummy meals. Here’s what happened this week:

Sunday: Brent asked me to run his 19 miler with him in preparation for Long Beach. I was nervous to run such a long distance, but how can you say no to your hubbie!? I am the BEST wife. Also, considering my Ragnar leg totals just over a marathon, the mileage probably wasn’t a terrible idea. I feel weird saying this, but the run was fun. We took it nice and slow, talked and enjoying the California beach scenery. Brent is SO ready for his first twenty miler next weekend. I wonder if I’ll be suckered into that one too…Marta, maybe you too? You have some long Ragnar runs…

I also wanted to share this awesome Fiery Red Pesto Recipe. Brent and I used it as our sauce when we made Italian Sausage, Basil and Tomato Pizza.

Ingredients:

1 large red bell pepper

2 big fresh basil

2 garlic cloves

1/3 cup toasted pine nuts

6 sun-dried tomatoes in oil

2 ripe tomatoes, skinned

3 tablespoons tomato paste

1 teaspoon chili powder

1/2 cup Parmesan cheese

2/3 cup olive oil

Directions:

Preheat broiler to high.

Place the bell pepper on broiler rack. Turn occasionally to blacken all over. When cooled, peel skin off. Half and remove core and seeds.

Place pepper and all other ingredients except the oil in a food processor. Process until smooth then slowly add the oil. Spoon into a jar with a light layer of olive oil. Use within 2 weeks.